Entree: United States – Great Lakes – Milwaukee Bratwurst (Coarse-ground seasoned pork and veal sausage from Milwaukee, traditionally beer-steamed and pan-seared or grilled)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 4 bratwurst sausages, approx. 6 oz (170 g) each
- 12 fl oz (355 ml) lager beer or pilsner
- 1 tbsp (15 ml) vegetable oil or neutral oil
- 2 tbsp (30 g) unsalted butter
- 1 large yellow onion, sliced (approx. 8 oz / 225 g)
- 4 soft buns or rolls
- 1/4 cup (60 ml) coarse yellow or Dijon mustard
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) freshly ground black pepper
- Optional: sauerkraut, pickles, or relish for serving

Instructions

1. Step 1: In a large skillet or shallow pan, heat 1 tbsp (15 ml) oil over medium heat; add sliced onion and cook, stirring occasionally, until soft and beginning to caramelize, about 8–10 minutes.
2. Step 2: Push onions to the side, place bratwursts in the pan, pour in 12 fl oz (355 ml) beer so it comes halfway up the sausages, add butter, and bring to a simmer.
3. Step 3: Reduce heat to low, cover, and simmer gently for 10–12 minutes until sausages are cooked through (internal temp 160°F / 71°C for pork/veal blends).
4. Step 4: Remove the lid and increase heat to medium-high; continue cooking until most of the beer has evaporated and the sausages begin to brown, about 4–5 minutes, turning to brown all sides.
5. Step 5: For a grilled finish (optional), transfer sausages to a preheated grill over medium-high heat and sear 1–2 minutes per side until nicely charred.
6. Step 6: Toast buns lightly in the pan with the onions or on the grill. Place each brat in a bun, top with caramelized onions and mustard, and serve with optional sauerkraut or pickles.